The white estate wine of the Archdiocese of Veszprém was made from the winery’s typical varieties, blended from two plots with different characters. Half of it is Riesling, supplemented by 30% Sauvignon Blanc and 20% Olaszrizling. While in Mindszentkálla, besides the volcanic basalt and rhyolite, it’s the limestone that defines the wines. In Felsőörs, it’s the much less stony, more fertile soil that is high in clay, which added a rounder, juicier character to the wine. They manually harvested the three varieties from both plots, which was followed by temperature-controlled fermentation, then three months of ageing, also in the tank, on fine lees. The aromas of stone fruits, such as peach and yellow apple, could already be felt during the bottling in April, and it’s still there in the wine. The label of the sacramental wine of the Archdiocese of Veszprém was inspired by the motifs of the banquet hall of the archbishop's palace.